Can I make this without a food processor for the cookies?

Absolutely! Put your Oreos in a sealed plastic bag and crush them with a rolling pin. It takes a bit more effort, but the results are just as delicious. Some people actually prefer this method because you can control the texture better.

What if my cream cheese layer has lumps?

This usually happens when the cream cheese isn't fully softened. Try pressing the mixture through a fine-mesh strainer, or next time, make sure your cream cheese sits at room temperature for at least an hour before using.

Can I substitute homemade whipped cream for Cool Whip?

You can, but Cool Whip holds up better over time and won't weep or separate like fresh whipped cream might. If you do use homemade, serve the dessert within 24 hours for best results.

How do I know when it's properly chilled?

The dessert should feel firm to the touch and hold its shape when you cut into it. If it seems too soft after an hour, give it more time - patience really pays off with this recipe.

Can I double this recipe for a larger crowd?

Definitely! Use two 9x13 pans or one large sheet pan. Just keep the layer proportions the same, and you'll have enough Oreo delight to feed a small army.

No Bake Oreo Delight

Name: No Bake Oreo Delight
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 10
Cuisine: American
Ingredients: 1 package Oreo cookies (regular or double stuffed); 1 stick butter (melted); 16 oz. Cool Whip (separated); 8 oz. cream cheese (at room temperature); 1 cup confectioners/powdered sugar; 5.9 oz. chocolate instant pudding; 2 ¾ cup milk

Description

This No Bake Oreo Delight is a creamy, indulgent dessert with a crunchy Oreo crust, smooth cream cheese layer, rich chocolate pudding, and fluffy Cool Whip topping. Perfect for a quick, crowd-pleasing treat that requires no oven!

Ingredients

Scale

1 package Oreo cookies (regular or double stuffed)
1 stick butter (melted)
16 oz. Cool Whip (separated)
8 oz. cream cheese (at room temperature)
1 cup confectioners/powdered sugar
5.9 oz. chocolate instant pudding
2 ¾ cup milk

Cook Mode Prevent your screen from going dark

Instructions

Crush the whole bag of Oreos in a food processor. (You can also do this by hand if needed.)
Combine the Oreos and melted butter until well-combined. Press the mixture on the bottom of a 9×13 inch pan to make a crust.
Using hand mixer, beat the cream cheese in a large bowl for 1 minute. Room temperature cream cheese is necessary for this layer to have a smooth consistency when combined with the next set of ingredients. Otherwise, lumps will form.
Add HALF of of Cool Whip, and reserve the second half for the topping.
Add the powdered sugar. Beat until well-combined and smooth. Spread across the top of the Oreo crust.
Whisk the instant pudding and the milk for 2 minutes. Let it set for 5 minutes, then spread over the Cool Whip/sugar mixture.
Top with remaining 8 ounces of Cool Whip.
Refrigerate for a minimum of 60 minutes prior to serving. You can also refrigerate it overnight.
Top with strawberries just before serving if desired. You can also add shaved chocolate to the top.

Notes

For a smoother crust, ensure Oreos are finely crushed. Add fresh strawberries or chocolate shavings for a decorative touch. Store leftovers in the refrigerator for up to 3 days.

Nutrition

Serving Size: 10
Calories: 589 kcal
Sugar: 53 g
Sodium: 662 mg
Fat: 30 g
Carbohydrates: 74 g
Fiber: 2 g
Protein: 7 g